Preparation:
Unlike the classic Pad Noodles, this is a very hearty dish with soy
tofu and mushrooms.
1. Soak rice noodles in water for 15 minutes, or as directed on
packaging. Drain and set aside.
2. Heat the oil in a large skillet or wok and sauté the garlic, ginger and
shallots for 1-2 minutes until light brown.
3. Add mushrooms and fry for 2-3 minutes, add tofu and fry until
brown crust.
4. Mix soy sauce, rice wine, fish sauce, peanut butter and
chili sauce, add to the pan.
5. Add noodles and mix with sauce. Sprinkle with nuts and
chopped basil and serve hot.
Bon appetit!